Learn more about The Process

The Process, Farm to Table

Preparing Leithen View Lamb

The sheep deliver their lambs in September during spring season. The lambs are weaned early in the new year and first lambs sent for processing soon after having achieved a certain size and weight. The ideal weight for a lamb carcass is 17.5kg which is closely monitored. After Halal processing, the lamb cuts are boxed, sealed, strapped and shipped on a report registered transporter and sent to a controlled and chilled facility. The seal is certified by the NZ Ministry of Primary Industries. The lamb cuts are aged for 21 days which is a proven tenderising method – importantly, no mechanical or electrical tenderising is needed. After ageing, the lamb is blast frozen. In this process, fresh air, typically at -31degC, is blown at high velocity across the entire freezer over a relatively short time – usually 26 hours. Meat pieces are frozen evenly with very low levels of water crystals forming within the muscle tissue. This way, both taste and integrity of the meat cell structure are preserved. Only natural air is used in this process. Cryogenic freezing is never used, neither are any chemicals such as carbon dioxide or hydrogen. This process ensures Leithen View lambs unique texture and taste and that the meat retains its nutrition dense quality. The lamb expiry date is 720 days.